Cook potatoes in a pot of boiling salted water until tender, about 20 minutes. Drain well. Cool slightly.

Place greens in a large bowl. Add potatoes.

In a small bowl, whisk together red-wine vine­­gar, mustard, honey and salt. Whisk in olive oil. Stir in tarragon.

Just before serving, fill a deep skillet with water, bring to a boil and add vinegar. Break eggs into a bowl and slip into water, one at a time. Cook for 3 or 4 minutes, or until whites are set and yolks are still liquid. Lift eggs out of water with a slotted spoon and drain on paper towels. Trim off any scraggly edges.

Toss salad and pota­toes with dressing. Divide among four plates. Top each serving with two slices of smoked salmon and one or two eggs. Serve immediately.

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